Light and crispy Lemon Oatmeal Cookies are the perfect treat for any lemon lover.
If you love lemon, than you can never have enough lemon recipes. These delicious and crispy lemon oatmeal cookies have been a favorite of ours for over a decade. And you will love them too.
So I thought I was about lemoned out and had shared enough lemon recipes with you but then the Oregonian went and put a recipe for Oatmeal Lemon Cookies in the FoodDay section last week and I knew I had to try it!
Oatmeal and lemon is not a combination I usually put together but it works! The recipe is similar to a cookie that was available at the Portland Art Museum . The author of the article (sorry I don’t have their name – I cut out the recipe but that was it) had this to say about their experience with the cookies nearly twenty years ago:
“I don’t remember the exhibits, but I’ll never forget those elegant cookies. Their elusive, lemony flavor makes them the ideal accompaniment to an evening’s dessert, such as fresh fruit, ice cream or sorbet.”
How to Make Lemon Oatmeal Cookies
The cookie would also make a perfect tea time cookie. It makes a light, crisp delicate cookie. This cookies spread quite a bit so I used my smallest cookie scoop so they didn’t get too big and run together. The other thing to note is that this recipe does not contain eggs, it is not a typo so no need to email me to ask me!
This cookies are light and crispy on the edges with a delicious subtle lemon flavor.
My favorite kitchen items I used to make these LEMON OATMEAL COOKIES
PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.
SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
SMALL COOKIE SCOOP – This scoops out 1 Tbsp of dough and is perfect for bite size cookies or cookies that spread a lot.
Some of my other favorite lemon treats:
For all of my other favorite kitchen products and tools visit my Amazon Store.
Lemon Oatmeal Cookies
- 1 cup flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 C unsalted butter 2 sticks
- 1 1/3 C granulated sugar divided
- 1 tsp lemon extract
- Grated zest from 1 medium lemon
- 1 1/2 C old-fashioned oatmeal uncooked
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- Into a medium bowl, whisk together the flour, baking soda and salt.
- In a stand mixer set on low speed, beat the butter and 1 cup sugar until creamy and light in color, 4 to 5 minutes, scraping down the sides and bottom of the bowl as necessary.
- On medium speed, add the lemon extract and zest and beat until blended.
- Slowly add the flour mixture, beating on low until blended.
- Add the oatmeal and beat until blended
- Using a tablespoon measure, scoop out some dough and roll it between your hands to form a ball (if the dough sticks to your hands, keep a bowl of cold water nearby and occasionally dip your hands in, shaking off the excess)
- Place the cookies, 2 1/2 inches apart on the baking sheet.
- Place the reserved 1/3 cup sugar in a small bowl alongside another small bowl filled with water.
- Lightly dip the bottom of a flat glass in the water and then in sugar.
- Lightly flatten each cookie, refreshing the glass with every one or two cookies.
- Bake until the tops are just golden, about 12 minutes.
- Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely.
- Makes about 2 1/2 dozen cookies